In this paper,several kinds of resin in the ion exchange decolorization of sugar syrup were studied.It was found that resin D296 was very suitable for syrup decolorizing.

The enzymatic hydrolysis of soybean saponin sugar－ moiety to produce a new soybean saponin containing low sugar and high activity was studied.To choose good strains,the hydrolysis of seven different glucoside and soybean saponin by enzymes obtained from eight different Aspergillus genus strains was examined.The results were three strains such as A.niger 848s,A,oryzae slows and A.oryzae 39s to produce good enzymes to hydrolyze saponin.The optimal reaction conditions of the enzyme hydrolysis of soybean saponin were:pH5 at 40℃ for 12 hours in the analysis of the TLC and HPLC .However the chemical structure and physiological activity of new saponin needed further investigation.

Experiments were conducted to study the effects of temperature,pH,protease and storage condition on the activity of native nisin through the inhibitory spectrum.The results indicated that nisin activity was affected significantly by temperature and pH.Under acidic condition nisin was stable to temperature.But as pH increased,the higher the temperature,the more the losses of nisin activity.The lower temperature was of advantage to nisin storage.Storage life of dry nisin was better than its solution.It was observed that native nisin was sensitive to trypsin,but insensitive to pepsin.The results of inhibitory spectrum experiments revealed that native nisin was inhibitive against Gram－ positive bacterium,but not inhibitive on Gram－ negative bacterium,yeast or mold.

The flavonoid of tartary buckwheat showed different antioxidant effects in lard and linoleic acid.The flavonoid of tartary buckwheat with high quercetin content showed good antioxidant results in lard system.The flavonoid of tartary buckwheat with different components proved to be an excellent synergistic antioxidant in linoleic acid system.

This article studied the synthesis of meat flavor aroma of detoxified peanut dregs hydrolysate together with other precursors through Maillard reaction,and the results showed that the detoxified hydrolysate could synthesize ideal meat flavor aroma in pH5～ 5.5， 115℃ ,60minutes in the presence of vitamine B 1,L－ cystein,glucose and so on.In the optimum conditions,the meat flavor aroma product could be diluted as much as 500 times.

At temperature between 25℃ to 45℃ ,the shear stress was determined and a rheological model was established under increasing and then decreasing the shear rate in a rotating viscosimeter.The regression analyses demonstrated that the royal jelly was a pseudoplastic flow.From the figures tested,which described the relationships between apparent viscosity and shear rate at 25℃～ 45℃ ,results could be concluded that the shear－ rate thixotropic curve became a significant hysteresis loop and the apparent viscosity decreased clearly after the royal jelly was sheared at a low temperature.With the increase of temperature,the hysteresis loop would become small and the apparent viscosity would drop a little.These results showed that the royal jelly exhibited a thixotropic behavior which was affected by the temperature.In addition,as the royal jelly was sheared at a fixed shear－ rate,its apparent viscosity would descend with increasing shear time and an index equation could be used to describe the relationship between apparent viscosity and shear time.

The purification of casein phosphopeptieds (CPPs) with alkali anion－ exchanger was studied.The results were as follows:the purifying effects of the GM201 were best,the optimum eluting parameters were:0.2mol/L hydrochloric acid and 0.3mol/L salt elution at 45℃ .On this condition almost 80％ CPPs was recovered and the purity of CPPs was up to 4.7～ 4.9 for N∶ P.

The enzymatic limited hydrolysis (x<6.0) of soy protein isolate (SPI) was carried out with the pH－ stat method under pH8.0,T=50℃ .The effects of the main parameters including[E]/[S]in mole ratio and reaction time t on the degree of hydrolysis (x) and the solubility were investigated.The results showed that x could be regulated to below 6.0％ with the mentioned factors[E]/[S]=0.4％ ,T=50℃ and pH8.0 within about 25min.The solubility of the hydrolysate in acetic pH range got improved obviously.The experiment results showed that the enzyme－ substrate intermediate induced the enzyme inhybition and inactivation.A critical[S] would correspond to a [E],which was 96.77mg/ml under the experiment condition.

The methods of using the organic solvent depositing and different chromatographic columns such as Silica gel column,Polyamide column,Sephadex G－ 25 column to isolate and purify the soyasaponin and isoflavone from methanol extracts from soybean germ wrer studied.Furthermore,the results of these methods were compared.

The processing technology of sweet pigeonpea paste was studied on this paper,and the optimal processing factors were determined.By such special treatment processing sweet pigeonpea paste showed favorable taste and plentiful nutrient contents.

The interaction of protein－ anionic polysaccharide complexes and the interaction of egg－ protein starch gel were studied in this paper.On this basis,a new kind of frozen food－ sweet egg was developed.

Four common agricultural products,namely potato,yam,taro and Jerusalem artichoke were chosen for the experiment.They were dealt with water,enzyme and water－ enzyme combined respectively.Then the treated liquid was added to the soybean milk to be mixed well.Sterilization,cooling,inoculation and fermentation were followed.It showed that the filtered liquid of Jerusalem artichoke was the best to promote the growth of the bifidobacterium,and the optimum,concentration was 0.1％～ 1％ and the fermentation cycle was 4 hours or so,shorter than the control.The number of live bacteria could reach 109CFU/ml the product.

In this study,alcalase was used for producing CPP by hydrolyzing casein.The optimum conditions:casein concentration 10％ ,enzyme usage 1500u/g substrate,temperature 45℃ ,pH10.5 and time 150mins were determined.A selective precipitation procedure was also used to isolate CPP from the hydrolyzate of casein.The N/P ratio and the yield of CPP obtained by adding 1.1％ CaCl 2(w/v) and 50％ (v/v) alcohol to the hyrolyzate at pH4.5 were 6.39％ and 13.94％ respectively.

Factors affecting the Greening of Garlic Puree were investigated in this study.Storing garlic bulbs at 35℃ for 17 days or adding cysteine prior to processing could prevent the greening of garlic puree.

To the beer dregs autolysate being added a little glucose,a new type health care beverage was produced by the lactic bacteria fermentation.The engineering choice of fermented strains,the culture time and the fermentation temperature were investigated.At the same time,the adequate engineering technology was also determined.The results showed that after the autdysate being added with 0.5％ glucose,inoculated with adequate strains,fermented at 30℃ for 10 hours,a new kind of lactate beverage with sour and aromatic taste was produced.

The method for quantitative determination of pungent constituents in ginger by HPLC was improved and applied in comparative evaluation of ginger extractions made from supercritical carbon dioxide and dehydrated alcohol with their main effective content of pungent constituents as 13.84％ ,1.46％ respectively.Such results showed that ginger oleoresins made from SFE was of higher quality and higher natural constituents content.

A simple, rapid and accurate quantitative method was established for the determination of puerarin and daidzin in Pueraria Lobata (Wild) by high performance liquid chromatography. The total isoflavone was extracted in P.lobata with 70％ EtOH solution by microwave oven for 2min. Separation was obtained by using Symmetry C 18 column .The retention time for puerarin and daidzin was 4.38min. and 8.15min respectively.The calibration curve was linear in the range of 0.115～ 1.38μ g/ml with r=0.9991 for puerarin and 0.12～ 1.44μ g/ml with r=0.9998 for daidzin. The average recovery rate was 103.31％ with CV=1.37％ for puerarin and 98. 73％ with CV=2. 43％ for daindzin.

Spectrophotometric method was applied to determine the quality of mulberry drink.It was found that the absorption value (A) of ethanol extract of mulberry drink would change with the content of mulberry juice,pH,storage time and other conditions.A 520 was in direct proportion to the content of mulberry juice.Stored at room temperature,A 520 decreased gradually with the prolongation of storage time.To store at low temperature and in dark could effectively keep the absorption peak value of mulberry drink.The main component in ethanol extract of mulberry drink was anthocyanin and the change of absorption value reflected its content in mulberry drink.

The essential oil from Chrysanthemum.L was analyzed by capillary GC/MSD method.38 peaks were isolated and 32 compounds were identified while the ratio of identification was 84.21％ .The relative contents of constitutes wrer determined by area normalizing method.The mainly chemical constitutes were:2－ pentene－ 4－ methyl－， 4－ methgl－ 2,3－ dihydro－ furan,benzaldehyde,beta－ pinene,etc.

The preservative technique of the Instant Fresh Rice Vermicelli was studied in this paper.The research result showed that the shelf life of the product could be extended by the processes of washing with acid and pasteurization.It also demonstrated that the compound agent screened through experiments showed efficient effect on prohibiting the rice starch to retrogradate.

Pre－ heating and intermittent warming of Pronus persica could lead to the higher SOD activity,lower LOX activity and lower accumulation of MDA.The results indicated that heat treatment could maintain the metabolism balance of active oxygen,and avoid accumulation of harmful substances.Pre－ heating (35± 1℃ ,24h) significantly increased the contents of linoleic acid.After 14 days of harmful storage,the contents of linolenic acid in intermittently warmed peaches (20± 1℃ ,24h) increased significantly.The contents of unsaturated fatty acids in the pre－ heated peaches and the intermittent warmed peaches were higher than those in the control at 0± 1℃ .

Four groups of rats were fed semi－ purified cholesterol－ enriched diet containing 4 different sources of proteins (soybean protein,casein,wheat protein,wheat and soybean protein mixture) for 45 days so as to study the effects of dietary animal and plant proteins on serum cholesterol metabolism.As compared with casein,soybean protein and its mixture with wheat protein induced significantly lower concentration of serum total cholesterol (TC) and LDL－ C,lower (VLDL－ C＋ LDL－ C)/TC ratio and higher level of HDL－ C and HDL－ C/TC ratio (P<0.05).LDL－ C also was significantly lower in the rats fed wheat protein than the rats fed casein,whereas HDL－ C was significantly higher in rats fed wheat protein than casein (P<0.05).The mixture of wheat protein and soybean protein showed stronger cholesterol－ lowering effect,and also improved biological value of wheat protein.The results suggested that soybean protein,especially the mixture of wheat protein and soybean protein had preventive effect on atherosclerosis.

 The absorption of calcium,the effects on calcium absorption of different particle sizes and the method to improve calcium absorption rate were studied in this article.The results showed that ultramicro bone powder was a good calcium resource.The particle size could affect calcium absorption and utilization,CPP can improve calcium absorption of ultramicro bone powder.

This paper studied the antibacterial effects of the fruiting bodies from Agaricus blazei through two different methods－ water extracting or ethanol extracting.Tested by the MIC against 8 species of spoilage organisms,the results showed that： (1) the MIC of water extracts:both S.aureus and B.sabtilis were 1.25％ ,E.coli P.ulgaria and P.citrinum 2.5％ ,A.niger and G.condidum 5％ and S.cerevisiae 10％ ;(2) the MIC of ethanol extracts:S.aureus、 B.sabtilis P.citrinum and A niger were 1.25％ respectively P.ulgaria was 2.5％ E.coli S.cerevisiae and G.candidum were 5％ .These results provided scientific bass for exploiting this peculiar resource.

Six species chrysanthemum samples,including 4 Hangbaiju,1 Huangju and 1 Yeju,were collected from the famous“ Hangbaiju Kingdom of China",Tongxiang city,Zhejiang province.Fresh flower was dried by microwave oven assisted by hot air circulation,and extracted individually by thermal reflux with 70％ ethanol－ water solution.The contents of total phenols （TP） and total flavonoids （TF） of these extracts were measured by spectrophotometric analysis.Obvious differences were found in these chrysanthemums:Yizhongdabaiju had the highest contents at 9.76％ TP and 4.46％ TF （in dry base of flower）,and Yeju was the lowest one at 3.21％ TPand 1.99％ TF.Chemiluminescence method demonstrated that all of samples had good scavenging capacity on reactive oxygen free radicals.The IC 50 ranged in 0.54～ 1.98mg/ml to· OH and 24.2～ 54.5μ g/ml to O2·－ ,respectively.Among these chrysanthemums,Dayangju had the strongest scavenging activity to O2·－ ,and Ruangengxiaoyangju was the weakest one;similarly,Zaoxiaoyangju had the strongest scavenging activity to· OH and Yizhongdabaiju was the weakest one.This research showed no obvious correlativity between the phenolic compound content of chrysanthemums and their anti－ free radical capacity.

This paper studied the anti－ oxidation,antibiosis and blood sugar lowering of the extracts of the fruit flesh and seeds from Momordica charantia.It was found that the anti－ oxidation activity of two extracts was very obvious.All three extracts could inhibit the growing of many kinds of common bacteria.The MIC of flesh of fruit was 1100～ 2500mg/ml and the MIC of seeds was 75～ 150mg/ml.All extracts had no obvious action on the lowering of blood sugar.

This paper studied is mainly about interaction between proteins and polysaccharides.Interaction between proteins and polysaccharides might result in compatibility or incompatibility.Proteins have had many functional properties which could be improved by interaction between proteins and polysaccharides,and finally affected the properties of food system.Interaction of two macromolecules was widely used in the food industry.

Enzyme－ resistant starch (RS) refers to starch that is indigestible in small intestine and is fermented in colon by micro biota.Compared with non－ starch polysaccharides,RS has had higher fermentation rate (almost completely fermented) and produced more butyric acid when fermented in colon.RSintake could lower postprandial serum glucose and HDL cholesterol,protect against colon cancer and colitis,and promote the growth of probiotics.Its physiscal properties were found similar to those of common starch and the addition of RS would not change the color and texture of foods.Today,many kinds of RS－ fortified foods have been prepared for consumers such as bread,buns,breakfast cereals,extruded foods,snacks,pasta,biscuits,yoghurt,ice cream,confectionary and beverages etc.

The neomycin phosphotransferase gene has been widely used in transgenic plants as a type of marker genes.Since more and more genetically modified plants has been released for commercial use in recent years,the amount of transgenic foods containing neomycin phosphotransferase gene and its products will be increasing which leads to the public concern.FDA has allowed aminoglycoside 3’－ phosphotransferaseⅡ to be used in food plants for human consumption as a kind of food additives in 1994.The safety of neomycin phosphotransferase gene and aminoglycoside 3’－ phosphotransferaseⅡ in transgenic food plants has been extensively reviewed in this paper.